There’s absolutely nothing – and I mean nothing – wrong with the traditional BLT: smooshy preservative-laden white bread, mayo (actually, this is the one place I want Miracle Whip), tomatoes, ice berg lettuce, and copious amounts of crispy bacon and black pepper. Perfection.
But that doesn’t mean you can’t try to make it better.
From the bottom up, we have toasted bread slathered with ranch (because this is Texas and we ranch all the things, all the time), topped with a handful of salad greens, sliced roma tomatoes, avocado slices, crispy bacon, and a filet of salmon seared in the drippings from that crispy bacon.
Because go big or go home, right?
(And then when you get home, go ahead and make a breadless version for the EightySevenPercent Whole30er in the house. Later this week, the EightySevenPercent Whole30er in this house will show you how.)
Open-Faced Salmon Avocado BLTs
It's the ultimate (SA)BLT: crispy bacon, salmon seared in bacon drippings, sliced avocado, and ranch.
4 slices crusty white bread, sliced on the diagonal
4 slices thick bacon
4 3-4oz salmon filets, skin removed
2 roma tomatoes, sliced
1/2 large avocado, sliced thinly
Toast the bread slices under the broiler until browned on both sides.
In a skillet over medium-high heat, crisp the bacon and transfer to a paper towel-lined plate, leaving behind as much bacon dripping as possible.
Salt and pepper the salmon and sear, covered, for 4 minutes.
Flip and cook another 2 minutes. Transfer to the plate with the bacon.
Build the sandwiches from the bottom up: bread, ranch, salad greens, tomato slices, avocado slices, bacon, and salmon.
Top with chives, grab a fork and knife, and dig in.
I planted a second round of tomatoes in the garden last week. And while I was at it, I went ahead and stuck a new zucchini plant in.
Because this is the first year I haven’t wanted to wretch at the mere sound of “zucchini” before the 4th of July. I seriously cannot get enough of it. And I haven’t even made zucchini bread, the sure sign that Zucchini Fatigue has set in, once.
I made my own ricotta. You don’t have to. But I highly recommend it. Because it takes like 20 minutes, a candy thermometer, and some $3 cheesecloth.
And your 4 year old will look at you with complete wide-eyed amazement because she just helped you make cheese. “Real cheese but it’s cheese that we eat with a spoon.” (And eat with a spoon she will until you take it away.)
Grilled Zucchini and Herbed Ricotta Sandwiches
Creamy herbed ricotta and grilled vegetables served on crusty, grilled ciabatta bread.
1 lb zucchini, sliced into 1/3-inch rounds
1 red onion, sliced into 1/2-inch rounds
1/4 cup olive oil + more for spraying/brushing
1 1/2 cup ricotta
Zest and juice from 1 lemon
1 clove garlic, minced
3-4 large basil leaves, minced
1 lb loaf of ciabatta
Heat grill to medium.
Carefully thread the onion rounds onto skewers (this will keep them in tact as rounds while grilling), making sure the skewer goes through every onion ring.
Brush onions and zucchini rounds with 1/4 cup olive oil and season liberally with salt and pepper.
Grill vegetables 9-10 minutes each side, until nicely caramelized.
Cut the ciabatta loaf in half horizontally and lightly spray/brush with olive oil - transfer to the grill for 1-2 minutes until crisped.
Stir the ricotta with the lemon juice and zest, garlic, and basil leaves in a small bowl. Add salt and pepper to taste.
Spread ricotta over the bottom half and top with zucchini and red onion slices.
Spread any remaining ricotta on the top half of the bread, place on top, and then cut into serving sizes (smaller for appetizer; larger for entree).
I have lost track of the number of pineapples we’ve grilled in the last two months. But that number shot up last week when they were .99 each. Because you know me and how I love to hoard a good produce sale.
If you’ve never grilled a pineapple, let me tell you what you’re missing out on. First, a fresh pineapple is so much more flavorful, vibrantly-colored, and crisper than canned pineapple. Give a sweet, yellow round to the grill and you get back a round of caramelized, lightly charred, smokey perfection that you can do anything with.
Sweet, smokey pineapple. Spicy salmon and weapons-grade jalapenos. Crunchy kale and red onions. A supposed-to-be-cooling-but-not-really-because-that-jalapeno-was-just-way-too-&^%$#@!-hot dollop of Greek yogurt.
A healthy, satisfying lunch… or at least it will be when my face stops burning.
Spicy Salmon and Grilled Pineapple Wrap
Leftover salmon goes lunch with smokey, grilled pineapple and cool, crunchy veggies.